You know how much we love you at Rabbit Hole Cafe? Enough to stand in a kitchen for several hours making over a hundred of pierogies by hand – but we may not love you enough to do it again. 😀
-Dough (serves 4-6: 36-40 pierogies)
* 2 cups all-purpose flour
* 1/2 cup warm water
* 2 tablespoons warm water
* 1/4 cup vegetable oil
* 1 teaspoon salt
* Lentil/Bulgar mixture
Season to-taste with:
* Chopped parsley
* Black pepper
Mix all dough ingredients together in a medium sized mixing bowl, and knead until smooth (it will still be kind of sticky).
Let the dough rest in the
bowl (covered with a towel) for 30 minutes.
Separate the dough into 2 parts.
Roll one half of the dough until about 1/8″ thick.
Cut circles with a cookie cutter (a 3″ cookie cutter–can use the rim of a glass).
Add a teaspoon or so of filling (
depending on how big your circles are. Don’t put too much, or they will be hard to close.
Fold the circles in half over the filling, and pinch closed. You can also press the edges with a fork to make sure they are sealed really well.
Roll out the other half of the dough, and cut, fill, and seal.
At this point you can freeze the pierogi for later, or you can cook them.
To cook, (do the
m in batches small enough to fit in your frying pan), boil them for a few minutes, just until they float, and then fry in oil until brown on either side.
CABBAGE & BEANS
1/4 cup water
2 carrots, diced
1/2 cabbage, chopped
salt and pepper, to taste
1 (16 ounce) can dark red kidney beans, drained
1/2 cup tomato sauce
1. Sauté onion in the oil for about 3 minutes. A
dd carrot and water, and cook over medium heat about 5 minutes.
2. Add cabbage, salt and pepper, and cook for about 15 minutes, or until cabbage is barely tender.
3. Add tomato sauce and drained beans. Cook for about 3 minutes, and serve.
VANILLA BEAN CAKE WITH CHOCOLATE GANACHE (Sorry, no photo!)
For the cake:
1 cup unsweetened almond milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1 vanilla bean, split lengthwise and scraped
For the ganache:
1/3 cup almond milk
1/3 cup semisweet chocolate chips
2 tablespoons pure maple syrup
Preheat oven to 350 F. Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled. Sift the flour, cornstarch, baking pow
der, baking soda, and salt into a large bowl and mix. Beat together the almond milk mixture, oil, sugar, vanilla extract and vanilla bean in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
Bake cake for 20 to 22 minutes. Transfer to a cooling rack to cool.
For ganache: In a small sauce pan, bring the milk to a boil and then lower the heat to a simmer and add the chocolate and syrup. Mix with a rubber spatula for about 30 seconds. Turn heat off, continue stirring until the chocolate is fully melted and the icing is smooth. Let ganache cool for about 10 minutes, before frosting the cake.